This really is the best GF bread recipe ever; https://www.onegoodthingbyjillee.com/best-gluten-free-bread-recipe-ever but I had to make it a half dozen times to get it to behave consistently. I have also shortened the name from “GF bread that doesn’t suck” to “Jillee sandwich bread” in honor of the woman who developed the recipe.
What worked best for me, in my repeated attempts, was to let the dough rise for an hour, and it barely rises even then, and then bake for one hour. Less than an hours baking time left to much moist dough and the sides would collapse inwards. However, at one hour the top can get pretty brown so I also put a aluminum foil tent on top of the loaves at the 45 minute mark. Also, remember to scrape the bottom of the bowl halfway through mixing and check for clumping, it happens about half the time with this recipe.
Mmm, check out the cell structure on that slice, it looks like, well, like bread. 😀
It also didn’t work very well in a normal sized bread pan so I picked up a long pan from King Arthur Flour with high sides and that worked really well.
I also found that I could split the dough (really more of a batter) into fourths and use a set of mini-loaf pans that I picked up at Bed Bath & Beyond to make four small tasty loaves with robust tops. This way I could gift them to other G-Free people more easily. Baking in the smaller tins still needed 55 minutes to be really cooked through.
My wife says it reminds her of Kings Hawaiian bread, that’s probably from the honey. I wouldn’t know, I haven’t had that bread in 30+ years and I don’t remember it having any flavor. She’s my official taste-tester when I’m trying to make things that taste “normal”.
I highly recommend this recipe, just be a little patient with it.
It’s been a while since I posted about my progress as a gluten-free baker, but I have been making and eating many experiments since I last posted. I’ve made a list of GF baked items that I need to make, many of which are very basic, and top of the list was one of my wife’s favorites: Sticky Buns! I’ve never had sticky buns before so she was my official taster, and I made her a very happy taster. The recipe was based on this one from Gemma Stafford;
I substituted Namaste GF 1-for-1 flour (3 cups) and also added a little almond flour (1/2 cup) for better texture and moisture, instead of regular wheat flour. My wife is also allergic to Pecans so those are sliced almonds on top. It only makes a small batch and didn’t rise very much so I only had eight sticky buns for my test group (family & friends) to eat. Three of those testers banged the table in delight, so I assumed this to be a winner of a recipe.
Here are the ingredients with my substitution in place;
- 1 cups milk
- 2 teaspoons dried yeast
- 2 teaspoons salt
- 2 large eggs , lightly beaten
- ¼ cup honey
- ½ cup butter, melted
- 3 cups GF 1-to-1 flour
- 1/2 cup almond flour
Caramel Topping and filling
- ¾ cup butter, melted, plus more for sides of the pan
- 1 ¼ cup brown sugar
- ⅓ cup honey
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ½ cups chopped almonds
I highly recommend perusing Gemma’s site and watching her videos as they are quite entertaining and educational.
This is a post bragging about my first weeks successes at the Sate Fair Baking Competition and what I entered for week two of the competition.
- Cinnamon Rolls = 1st
- Sourdough Sandwich Bread = 2nd
- French Bread = 1st
- Irish Soda Bread = 1st
- Eclairs = 2nd
- Maple Glazed Donuts = 1st
I’m very pleased with the cinnamon rolls taking a first place as they were not in the separate GF category, they beat out all other cinnamon roll entries. Likewise the Sourdough bread was in the general sourdough category and took second against wheat versions. The Irish Soda Bread, which I really enjoy, was in the GF quickbreads category, took 1st, but the Judge’s commentary was, “Good for gluten-free.” Kind of a back handed compliment, and exactly why I pushed myself to make tasty baked goods that could be enjoyed by everyone.
I moved way out of my comfort zone for some of the round two entries, and re-submitted the French Bread and Sourdough sandwich bread into different categories to see how well they stack up against the wheat bakers. Here are the new recipes;
Mini S’Mores Cakes
Sourdough English Muffins
The Mini S’Mores Cakes and the Sourdough English Muffins are adapted from recipes available at http://www.kingarthurflour.com/
The Mocha Roulade is from the wonderful food blog; https://cookingupthepantry.wordpress.com/ I highly recommend both of these sites.
Here are my round two entries getting packed up to travel.